Thai Beef Salad

Looking for a light meal for those hot summer days? This Thai Beef Salad will quickly become a go-to.

Tender sliced beef, a Thai inspired dressing, and a tasty way to beat the heat this summer!

Serves 4, takes 30 Mins

Ingredients

For Dressing

• 1 tablespoon Fresh Lime Juice
• 1 garlic glove, crushed
• 1 teaspoon fish sauce
• 2 teaspoons sesame oil
• 1 teaspoon soy sauce
• 2 teaspoons finely grated ginger

For Salad

• 600-700g Beef rump steak
• 200g cherry tomatoes, halved
• 1 continental cucumber, quartered and thinly sliced
• 1 red onion, halved and thinly sliced
• 2 red chillies, halved, deseeded and thinly sliced
• 1 bunch fresh thai basil, leaves picked
• 200g fresh baby spinach

Method

1. Mix together ingredients for dressing in a measuring jug.
2. Place steak in a dish and drizzle with half of dressing. Cover with plastic and marinate for 2 hours, turning occasionally.
3. Preheat pan or grill to high. Cook steak for 2-3 minutes each side for medium, or until cooked to your liking. Transfer to plate and cover with foil, allowing to rest for 10 minutes.
4. Place the rest of the salad ingredients in a large bowl and stir.
5. Thinly cut steak across the grain, and add to salad.
6. Serve!

Note: there are 377 calories per serve